February 2016

It doesn’t take long for Rochester, NY, to start bombarding visitors and newbies with its quirky local cuisine. Chicken French is one of those regional delicacies Upstate New York is famous for, but it’s less visible than the messy and indulgent garbage plate. This super quick and easy recipe is a good bet when you want a more refined meal that won’t leave you feeling guilty for days. In fact, it will save you the cost of going out for dinner!

Ingredients

• 4 Eggs
• 2 TB Milk
• 1 Cup Flour
• 1 TB Salt
• 1 TB Ground Black Pepper
• Pinch Cayenne Pepper
• 1 1/2 LBS Boneless, Skinless Chicken Breasts (pounded flat)
• 2 TB Olive Oil
• 1 TB Butter
• 1 Cup Vegetable Broth
• 1/2 Cup Dry Sherry
• 2 Lemons (juiced)
• 1/4 Cup Cold Butter (cut into chunks)
• 1 TB Parsley (flat-leaf)
• Salt & Pepper (to taste)

Directions

1. Beat eggs and milk together.
2. Mix flour, salt, black pepper, and cayenne pepper.
3. Coat chicken with flour mixture, shaking off excess.
4. Dip chicken into egg mixture and coat completely.
5. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. When oil is hot, add chicken and cook until lightly browned — 2 to 3 minutes per side. Set chicken aside on a plate.
6. Add vegetable broth, sherry, and lemon juice to the same skillet and stir; bring mixture to a boil and cook until reduced by half. Remove from heat and add cold butter chunks, stirring until butter is melted and sauce is shiny and thickened — 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
7. Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center — 1 to 3 minutes.
8. Serve with a classic side like lemon broccolini or some Rochester-appropriate salt potatoes (from Wegmans, of course!).

Recipe originally printed at allrecipes.com.